Smoked beef topside with fennel salad

Name: Smoked beef topside with fennel salad
Yield: 10 portion(s)
Ingredients: 1 tsp Coarse salt; 10 Madagascar-peppercorns; 2 dl Olive oil; 2 Small clove of garlic into quarters; 2.5 dl Fresh basil leaves; 2.5 dl Fresh dill sprigs; 2.5 dl Sprigs of flat-leaf parsley; 25 g Butter into smaller pieces; 4 Fennikler in thin slices (about 550 g); 400 g Smoked beef topside in very thin slices (bresaola); 5 slices Sandwich bread without crust into cubes (approx. 125 g)

Lunch

Cook time: 0 min.
Servings: 10 portion(s)

Ingredients for Smoked beef topside with fennel salad

1	tsp	Coarse salt
10		Madagascar-peppercorns
2	dl	Olive oil
2		Small clove of garlic into quarters
2.5	dl	Fresh basil leaves
2.5	dl	Fresh dill sprigs
2.5	dl	Sprigs of flat-leaf parsley
25	g	Butter into smaller pieces
4		Fennikler in thin slices (about 550 g)
400	g	Smoked beef topside in very thin slices (bresaola)
5	slices	Sandwich bread without crust into cubes (approx. 125 g)

Instructions for Smoked beef topside with fennel salad

To prepare the Smoked beef topside with fennel salad recipe, please follow these instructions:

Fennel salad: Came the herbs, peppercorns, garlic, oil and salt in a mini chopper/blender and chop about 1 min to the dressing and fennel are finely ground. Season to taste. Turn the careful dressing and fennel together and let it soak uncovered on the kitchen counter for about 20 min.

Croutons: Advantage while the bread cubes and butter in a small baking pan. Grate them in the middle of the oven about 12 min at 225 degrees-turn over the bread, and apologise for 3-3 times.

Serve fennel salad on a platter & server it with croutons to slices of smoked beef topside.

Smoked beef topside with fennel salad

Ingredients for Smoked beef topside with fennel salad

Instructions for Smoked beef topside with fennel salad

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